Spicy Chicken Bowl with Sticky Korean BBQ Sauce Recipe
This Spicy Chicken Bowl features tender chicken thighs coated in a sticky Korean BBQ sauce, paired with a refreshing cucumber and red onion salad. Ready in just 30 minutes, it’s a perfect blend of savory, sweet, and spicy flavors served over cooked rice for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
Ingredients
For the Chicken:
- 4 chicken thighs
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 3 tbsp oil (divided)
- 2 tbsp butter
- 1 garlic clove (grated)
For the Salad:
- 1 large cucumber (sliced)
- ½ red onion (thinly sliced)
- 1 tbsp soy sauce
- 1 tsp olive oil
- 2 tsp brown sugar
- Salt to taste
- 2 tbsp chopped parsley (optional)
For the Korean BBQ Sauce:
- 1 tbsp honey
- 2 tbsp soy sauce
- 2 tbsp sriracha
- 1 cup water mixed with 1 tbsp cornstarch (slurry)
To Serve:
- Cooked rice
Instructions
- Season the chicken: Season both sides of the chicken thighs evenly with salt, black pepper, and garlic powder. Set aside to let the flavors meld while preparing the salad.
- Prepare the salad: In a medium bowl, combine the sliced cucumber and thinly sliced red onion. Add soy sauce, olive oil, brown sugar, and a pinch of salt. Toss well to coat and mix in chopped parsley if using. Refrigerate the salad to develop flavors while cooking the chicken.
- Sear the chicken: Heat 2 tablespoons of oil in a large skillet over medium heat. Once hot, add chicken thighs and sear, flipping occasionally, for about 10 minutes until they are nicely browned and cooked through.
- Finish cooking if needed: If you’re uncertain about doneness, you can finish cooking the chicken either in an oven or air fryer at 400°F for 5–9 minutes to ensure they’re fully cooked.
- Make the sauce base: Remove the chicken from the skillet and set aside. In the same pan, add butter and grated garlic. To deglaze, pour about ¼ cup water and scrape up browned bits from the pan, enhancing the sauce’s flavor.
- Add sauce ingredients: Stir in honey, soy sauce, and sriracha into the pan. Mix everything well together.
- Thicken the sauce: Add the cornstarch slurry to the pan and bring the sauce back to a low simmer, stirring frequently until it thickens to a sticky consistency.
- Coat the chicken: Return the chicken thighs to the pan, simmering everything together for 1–2 minutes to evenly coat the chicken with the thick Korean BBQ sauce.
- Serve: Plate the cooked rice and top with the saucy chicken thighs. Serve the chilled cucumber and red onion salad alongside for a fresh contrast.
Notes
- For extra tenderness, marinate the chicken with the seasoning for 15-30 minutes before cooking.
- You can substitute chicken thighs with chicken breasts, but cooking time may vary slightly.
- Adjust the amount of sriracha to control the spiciness of the sauce.
- The cucumber salad can be prepared ahead and refrigerated to enhance flavor.
- If you don’t have cornstarch, you can use arrowroot powder as a thickening substitute.
